zbigjeff yep, yep! At my house, pork chops on a paper plate are considered ‘high class’.

Chef
A few pics, as requested. Opened up the smoke house to start cleaning today. Dirt floor - not sure how I’m gonna handle that. Lots of spider webs. Sliding racks look pretty cool. Should hold a lot of jerky. I’m getting excited.

20 pounds of top round jerky rolling smoke, a high backed chair, and a cold beer - life is good today!

Tex_77 Went fishing in Lake Erie yesterday…fried yellow perch today with Chicken-on-the-run coating today. might make a good sandwich paired with the english muffins?


I’m really starting to enjoy my cast iron cookware.

Tex_77 My wife was the subject of a surprise retirement party given by her co-workers…these were a few of the gifts. I will, no doubt, help rid the cupboard of these pesky critters. It’s gonna be a good summer running the smoker.

Two 20 lb. turkeys smoked today. Spent 8 hours getting to 165ºF.

Jonesy Finally got the english muffin pics to load. Thanks again, johnbelvedere.

Made some fried cake doughnuts this morning, just like grandma used to make, more than 50 years ago.

I’ve been here less than two months. It’s turned in to nearly the only reason I get on line. Not only are all of you guys knowledgeable, helpful, and welcoming, but you’re also a lot of fun. Even though it’s true, that will probably be the last time you’ll ever here me pump you up like that, so don’t get used to it.

Cleaned out this old smoker, wire brushed the grates, and built a fire on the dirt floor with some cherry wood. Only processed five pounds of lean rump roast, just in case I screwed it up. Used ‘Walton’s Bold Jerky Seasoning’. Got a lot to learn about trying to control the temp, but I guess that’s part of the fun. The other part is eating the jerky. Amazing! Next batch is gonna be a lot bigger.

daryl That smoke house looks pretty good. Does it have racks for jerky and the like? Here is a pic of mine. It was built many, many years ago. The inside walls are WELL seasoned. I just love the smell inside. It’s been on my property the entire 30-some years I’ve lived here, and it looked the same when we moved in. I just started using it about a month ago. I’ve done two rounds of jerky in it so far. Smoking two turkeys tomorrow. We’ll see how that goes.

GWG8541 Worth every minute (that is NOT the same beer)!

ND Mike my wife reconditioned a dutch oven about 3 years ago. I thought I would christen it today with this BFCCDC recipe. So much for this week’s weight loss program!

Starting out at 201! Holy Cow! I’m sure you can handle the 26 lbs., Jon. It’s a one-day-at-a-time thing. I haven’t weighed that since I was a tackle on the eighth grade football team. I’m more in line with Joe Hell. I weighed in at 354 last June. 261 this morning. Down 93 lbs. in 11 months. I weigh every day. It’s the #1 priority of my entire day, every day. My method is simple. I got the idea from my sister, who had bariatric surgery. It forced her to eat very small amounts of food, many times a day. I figured I could do that, without having the pain and expense of surgery. I eat 100 calories/hr., every hour, from the time I get up till 7 pm. Anything I want. Turns out, 1 ounce of beef jerky is about 100 calories. Yum. I don’t eat to may sweets, mostly because 100 calories is usually not much volume. Lots and lots of foods are packaged in 100 calorie portions. This is all partly why you guys are driving me crazy with your pictures and descriptions of fantastic meat products. Good news is, they can all be cut into 100 calorie portions! I’m in, on the weekly check-in!

YooperDog I wonder the same things about some of the old houses I inspect. The histories, the tragedies, the happy times, the memorable meals served up, etc.

bocephus I just bought another large tote at Costco, to keep my processing stuff in. I’ve learned to keep quiet about any of my wife purchases, because I know I’ll be getting more (and larger) equipment as time goes on. We got home today to find a box from UPS on the back step. She looked at it and said “Oh, Walton’s”, and just walked on by. I said “Yep, I got you a kitchen grinder.”

Nothing fancy. Burgers with Waltons Bacon Flavored Patty Mix & ht cheddar. Potato wedges I saw pictures of a few days ago. Corn on the cob. All stuff I learned from watching and listening to you guys. Yum. Got a full belly. Back to calorie reduction techniques tomorrow.

RON PARRISH - thanks for that recipe. I made nearly 14 pints of your bbq sauce today. Also my first attempt at canning. When it cools off, I’m gonna label it RP BBQ in your honor.

Austin, congrats on the on-the-way “lil-salty”. I’m catching up on all the old podcasts from yesteryear, every night, sitting on the front porch sipping on two fingers of bourbon/wiskey. I really enjoy listening and learning from you two, and your guests.

IVERYAN interesting site. I’m a big fan of everything sausage, hotdogs, and bologna. I just haven’t made any yet. Reading everything I can to learn about it, especially info. in these posts. Also saving up for necessary equipment. One step at a time. Thanks again for the link.